Zucchini Lasagna

Looking for a healthy, low-carb version of a classic lasagna? This delicious zucchini lasagna recipe is a must! This dish is perfect for anyone looking to cut down on carbs or just looking for a new and exciting way to enjoy lasagna.

Prep Time20

Cook Time1 45

Total Time2 5

Course: Dinner

Cuisine: Italian

Keyword: lasagna, low-carb, vegetable

Servings: servings

Calories: 503kcal

Author: Laura

Equipment

9 x 13 Baking Dish or Lasagna baking dish
Food processor with slicer optional
small mixing bowl
saucepan

Ingredients

1 pound ground beef
1 teaspoon onion powder
1 teaspoon garlic powder
32 ounces crushed tomatoes
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon dried basil
1 teaspoon dried oregano
3 Tablespoon dried parsley divided
2-3 small zucchinis thinly sliced
12 ounces cottage cheese
¼ cup parmesan cheese grated
3 cups mozzarella cheese shredded

Instructions

Brown meat in with onion and garlic powders. Drain.
Add tomatoes, basil, oregano, parley and pepper. Simmer for 1 hour until thickened.
Combine cottage cheese, parsley and Parmesan cheese.
Spread a little sauce on the bottom of 9x13 baking dish.
Layer half the zucchini, half the cottage cheese mixture, half the mozzarella and half the meat.
Repeat layers.
Bake at 375 degrees for 40-45 minutes.
Let stand 10-15 minutes before cutting.

Notes

I get about 3 small zucchini and that usually covers the lasagna. I throw them into my food processor and slice them up pretty thin. I think if they were big slices, they might not get soft enough when you cook it. Thin slices are the way to go!

Nutrition